Best Petes Scratch Pancakes Recipes

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PETE'S SCRATCH PANCAKES RECIPE - (4.2/5)



Pete's Scratch Pancakes Recipe - (4.2/5) image

Provided by margiekyle

Number Of Ingredients 7

2 cups flour
3 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1 ⁄4 cup butter, melted (1/8 of a pound)
1 3⁄4 cups milk

Steps:

  • Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Let the batter sit at least 10 minutes. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. These will be high, but light and fluffy

EASY BASIC PANCAKES



Easy Basic Pancakes image

Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!

Provided by Martha Stewart

Categories     Pancake Recipes

Time 20m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Steps:

  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

PETE'S SCRATCH PANCAKES



Pete's Scratch Pancakes image

It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.

Provided by Bill Hilbrich

Categories     Breakfast

Time 20m

Yield 9 6 inch pancakes

Number Of Ingredients 7

2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
1 3/4 cups milk

Steps:

  • Mix the dry items first.
  • Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
  • Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle orpan.
  • These will be high, but light and fluffy -- .

Nutrition Facts : Calories 209.6, Fat 8.2, SaturatedFat 4.7, Cholesterol 61.5, Sodium 334.9, Carbohydrate 28.1, Fiber 0.8, Sugar 4.3, Protein 5.9

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